Layered Christmas Sandwich Cake

Looking for a showstopper? This beautiful cake— actually a savory sandwich layered with ham, vegetables and flavored cream cheese!— pairs perfectly with our bubbly wine cocktail!

CAKE 1 pkg. (8 oz.) cream cheese, at room temperature 1 pkg. (5.2 oz.) Boursin Shallot & Chive cheese, at room temperature 3 Tbs. grated sweet onion 1/8 tsp. salt 2 scallions, finely chopped, 1/4 cup 2 Tbs. chopped fresh dill 1 Tbs. chopped fresh parsley 1 tsp. chopped fresh tarragon 1 tsp. grated lemon zest 2 Tbs. apricot preserves, chopped 1 Tbs. Dijon mustard 1 English cucumber 2 tomatoes, cored, thinly sliced 20 slices pumpernickel bread from 2 (16 oz.) loaves 4 oz. sliced smoked ham, crosswise cut in half 1/2 cup packed arugula FROSTING 1 1/2 pkgs. (8 oz. each) cream cheese, at room temperature 1/2 cup sour cream 1 tsp. lemon juice 1/4 tsp. salt 1/2 yellow pepper 1/4 red pepper 3- 4 pecan halves, halved crosswise Tarragon sprigs 1/4 cup packed arugula

Cake: For cheese spread base, in bowl, on medium speed, beat cream cheese, Boursin cheese, onion and salt until fluffy, about 2 minutes. Transfer 1 cup cheese base to separate bowl; stir in scallions, dill, parsley, tarragon and zest. Reserve. Transfer 1/2 cup of remaining cheese base to another bowl; stir in preserves and mustard. Reserve.

Line 2 large baking sheets with paper towels. Remove peel from one side of cucumber and using vegetable peeler, cut 10 long thin slices from cucumber, as

shown. Arrange in single layer on baking sheet; cover with paper towels. Wrap and refrigerate remaining cucumber piece for decorations. Arrange tomato slices on another baking sheet; cover with paper towels. Reserve tomato and cucumber slices at room temperature.

Wrap bottom of 8" springform pan with foil; attach side. Stack 4 bread slices. Using serrated knife, trim crust from bottom and sides,

as shown. Repeat with remaining bread. Cover bread with plastic wrap when not in use.

Using 4-5 bread slices for each layer, cut and fit bread so that rounded tops are against side of pan. Line bottom of pan with bread, as shown.

Evenly spread half of scallion cheese over bread. Top with layer of cucumber slices, overlapping slightly and trimming to fit, then another layer of bread, pressing to adhere. Spread apricot cheese over bread. Top with ham, then another layer of bread, pressing down. Evenly spread remaining scallion cheese over bread; top with arugula and layer of bread, pressing down. Spread with

remaining cheese spread base; top with tomato slices, overlapping slightly. Arrange remaining bread on top, pressing down. Cover; refrigerate at least 2 hours or overnight.

Frosting: In bowl, on low, beat cream cheese, sour cream, lemon juice and salt until smooth; on medium, beat until fluffy. Uncover pan; remove side. Using large spatula, transfer sandwich cake from bottom of pan to serving plate. Spread cream cheese over sandwich.

Decorations: Using 1 1/4" and 3/4" star-shaped cookie cutters, cut out stars from yellow pepper. Using #10 and #5 round pastry tips or knife, cut out round pieces from red pepper.

Crosswise cut reserved cucumber piece into 1/4"thick slices. Trim some of slices to create large wedges, as shown. Press wedges, slightly overlapping to form trees, onto side of cake. Press on pepper stars.

From remaining cucumber slices, cut thin slivers from curved sides,

as shown. Arrange slivers to form trees on cake side. Tuck pecan pieces under slivers. Press tarragon sprigs and red pepper pieces onto cake side. On cake top, arrange arugula in tree shape; garnish with red and yellow pepper pieces. Makes 16 servings.